Goat Cheese and Blackberry Flatbread Pizzas

I struggle with so many things. I am a dork at dribbling a basketball. For the life of me, I can’t figure out how to set the sprinkler timer correctly. And don’t even get me started on finding my car in a parking garage.

I need to always live by mountains, so I have a point of reference…My sense of directions is that bad. Drew tells me I can be in charge of up and down and he’ll take care of north, south, east and west. Which is pretty funny until you realize he’s not really joking.

But one thing I can do in my sleep is cook. It just comes naturally. I rarely use a recipe or even measure anything (Which is a problem when you have a food blog BECAUSE YOU HAVE TO INCLUDE A RECIPE FOR PEOPLE TO FOLLOW.) Ha ha. I’m learning to measure and write things down as I go.

It’s so fun for me to answer cooking questions, to hear about people who actually make our stuff and like it, and to get the chance to help teach friends about something I love to do: cook and bake!

Surprisingly, one of the things I hear most from followers is how they refuse to use recipes that call for yeast. Apparently the majority of the population has a morbid fear of using yeast. Okay, people, get over that right now. Yeast is easy. Seriously.

Enter these Goat Cheese and Blackberry Flatbread Pizzas. Here’s a yeasty recipe you can practice on because it’s so so easy. You can’t fail!

We gotcha step-by-steps on how to get this thing done, and it won’t take you all day to do it. Plus, these flavors are seriously out-of-this-world GOOD. Fresh blackberries from our local Tagge’s Fruit Stand, goat cheese, basil and caramelized onion? Doesn’t get any better.

Measure 2/3 cup warm water in a liquid measuring cup and add the yeast and sugar. Gently mix the yeast and then let rest until it becomes frothy and starts to "grow," about 5 minutes.

While yeast sits, warm milk in microwave for about 20 seconds.

In a large bowl (or bowl of an electric mixer fitted with a dough hook), mix the yeast mixture, warm milk, oil, salt and one cup of the flour until well combined.

Slowly add the remaining flour until a soft dough forms. As soon as it pulls away from the sides of the bowl to form a ball, stop adding flour. Adding too much flour will toughen the bread. (The dough will be slightly sticky to the touch).

Knead the dough for 4-5 minutes.

Cover the bowl with greased plastic wrap, place in a warm spot and allow to rise until doubled in size, 45 minutes to an hour.

Divide the dough into six or eight equal pieces and roll into balls. Cover with a cloth or greased plastic wrap and let rest for 10-15 minutes.

Sprinkle some flour on a clean surface and roll each dough ball out into a circle, about 8 inches in diameter.

Heat the grill to medium heat and cook each pita bread for 2-3 minutes on each side, until golden brown.

Toppings

Cut onion into thin strips. Add onion, oil, vinegar, salt and pepper to a skillet and cook over low heat to caramelize, about 15 minutes.

Once flatbread has been grilled, spread a thin layer of goat cheese to the edges.

Add blackberries and caramelized onion and return to the grill for 5-7 minutes.

Smash some blackberries, if desired, to release juices all over pizzas. Add fresh basil and glaze, if using.

Notes

*You can also roll flatbread into two long pieces and slice small strips for a great appetizer.

*Flatbread can be cooked in a skillet as well. Medium heat for about 4 minutes per side.

*If making flatbread seems oh-too-daunting, just buy some pitas and grill away...just don't leave them on the heat very long. Just a couple minutes each side to warm them up nicely.